RASPBERRY SWIRL COFFEE CAKE

SERVES One 8-Inch Cake

FOR THE STREUSEL TOPPING:

1⁄4 cup all-purpose flour

1 cup roughly chopped pecans

1⁄2 cup brown sugar

1 tbsp ground cinnamon

1⁄2 tsp nutmeg

3 tbsp canola oil

FOR THE CAKE:

2 cups all-purpose flour

1⁄2 cup sugar

1⁄4 cup brown sugar

1 tsp baking soda

1 tsp baking powder

1⁄2 tsp salt

1 cup soy, almond, or rice milk

1⁄2 cup canola oil

1 tbsp white or apple cider vinegar

2 tsp pure vanilla extract

2 cups raspberries, fresh or frozen

NUTRITIONAL VALUES

Calories: 2278kcal
Fat: 134.4g (11.6 S.Fat)
Carbs: 274.8g
Protein: 19.1g
Sugar: 186.9g
Sodium: 2537mg

METHOD

To make the streusel topping: Combine the flour, pecans, brown sugar, cinnamon, and nutmeg in a medium mixing bowl. Toss with two forks, as if tossing salad, until the mixture looks crumbly. Crumbles should be about the size of small peas.

To make the cake: Preheat the oven to 180°C/350°F. Lightly grease an 8- inch-square pan.

Whisk together the flour, sugar, brown sugar, baking soda, baking powder, and salt in a large mixing bowl. In a separate bowl, whisk together the non-dairy milk, oil, vinegar, and vanilla extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Fold in the raspberries gently.

Fill the prepared pan halfway with batter, then evenly top with the streusel topping. Bake for 50 minutes, or until a toothpick inserted into the center comes out dry with a few crumbs attached. Allow to cool before cutting.

RECIPE NOTES

The cake batter and streusel topping can be combined in the pan, wrapped in plastic wrap, and refrigerated overnight. The next morning, bake fresh.